Description
This One-Pan Chicken and Gnocchi recipe is a comforting and hearty meal that combines tender seared chicken breasts with soft gnocchi, sautéed mushrooms, and a creamy, flavorful sauce infused with herbs. It’s cooked entirely in one skillet, making it an easy and delicious dinner option that requires minimal cleanup.
Ingredients
Scale
Protein
- 1 1/2 lb boneless skinless chicken breasts
Produce
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 3 cups packed baby spinach
Dairy
- 1 1/4 cups half and half
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
Pantry
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp dried oregano
- 1 cup low-sodium chicken broth
- Pinch crushed red pepper flakes
- 1 (17-oz) package gnocchi
Instructions
- Season Chicken: Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper to enhance the flavor.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until they develop a golden-brown crust. Remove the chicken from the pan and set aside to rest.
- Sauté Vegetables: Lower the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced shallot and sliced baby bella mushrooms, cooking for about 5 minutes until the mushrooms are tender and golden.
- Add Aromatics: Stir in the minced garlic, fresh thyme leaves, and dried oregano. Cook for an additional minute until fragrant.
- Create Sauce Base: Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate all the flavor. Then add the half and half, seasoning with salt, pepper, and a pinch of crushed red pepper flakes. Bring the mixture to a gentle simmer.
- Cook Gnocchi and Chicken: Stir in the gnocchi and nestle the chicken breasts back into the skillet. Let it simmer uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked with an internal temperature of 165°F and the gnocchi is tender.
- Remove Chicken: Once cooked, remove the chicken from the skillet again and set aside briefly.
- Melt Cheese: Stir in the shredded mozzarella and freshly grated Parmesan cheese, allowing them to melt smoothly into the sauce.
- Add Spinach: Add the packed baby spinach to the skillet and stir until it wilts, incorporating it fully into the creamy sauce.
- Slice and Serve: Slice the rested chicken breasts and return the slices to the skillet. Adjust seasoning with additional salt and pepper to taste, then serve the dish immediately while hot and creamy.
Notes
- To ensure the chicken stays juicy, avoid overcooking and let it rest before slicing.
- If fresh thyme is unavailable, substitute with 1 teaspoon dried thyme.
- For a lighter version, use milk instead of half and half, though the sauce will be less creamy.
- This recipe can be customized by adding other vegetables such as spinach or kale as desired.
- Use a meat thermometer to accurately check that chicken reaches a safe internal temperature of 165°F.
